Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
  • B01D61/58—Multistep processes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
  • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/30—Removing undesirable substances, e.g. bitter substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
  • A23L11/65—Soy drinks
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
  • B01D61/42—Electrodialysis; Electro-osmosis ; Electro-ultrafiltration; Membrane capacitive deionization
  • B01D61/422—Electrodialysis
  • B01D61/423—Electrodialysis comprising multiple electrodialysis steps
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
  • B01D61/02—Reverse osmosis; Hyperfiltration ; Nanofiltration
  • B01D61/025—Reverse osmosis; Hyperfiltration
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
  • B01D61/14—Ultrafiltration; Microfiltration
  • B01D61/145—Ultrafiltration
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
  • B01D61/14—Ultrafiltration; Microfiltration
  • B01D61/147—Microfiltration
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
  • B01D61/24—Dialysis ; Membrane extraction
  • B01D61/243—Dialysis
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
  • B01D61/42—Electrodialysis; Electro-osmosis ; Electro-ultrafiltration; Membrane capacitive deionization
  • B01D61/422—Electrodialysis

Definitions

• This invention relates generally to the processing of soy-derived materials for use in various food products. More particularly, the invention relates to a method of deflavoring soy materials using membrane electrodialysis processing in combination with ultrafiltration to provide deflavored soy protein materials that are acceptable for use in a wide range of foods.
• soy proteins have become widely used in food products for the health benefits to be obtained from their use.
• the taste of the soy materials is not objectionable.
• the flavors found in soy materials may prevent their ready acceptance by the consumer.
• the present inventors wanted to find a method of reducing the flavor components of soy materials.
• it was not evident that methods which had been used previously to remove flavor components from other organic materials would be successful in the treating of soy materials.
• Organic materials since they have complex compositions, must be tested to determine whether any given method of treating them will be satisfactory.
• Mead Johnson Company disclosed processes for solubilizing soy proteins by raising the pH of an aqueous solution of soy materials and recovering the proteins which are said to have a bland taste. The processes are principally directed to concentrating proteins rather than removing flavor compounds.
• U.S. Patent 3,995,071 the pH was increased to 10.1 to 14 (preferably 11 to 12) to solubilize soy proteins, after which the pH was lowered to about 6 to 10 and ultrafiltration with a membrane having a molecular weight cutoff of 10,000 to 50,000 Daltons was used to retain the proteins while discarding carbohydrates and minerals.
• U.S. Patent 3,995,071 the pH was increased to 10.1 to 14 (preferably 11 to 12) to solubilize soy proteins, after which the pH was lowered to about 6 to 10 and ultrafiltration with a membrane having a molecular weight cutoff of 10,000 to 50,000 Daltons was used to retain the proteins while discarding carbohydrates and minerals.
• Patent 4,072,670 emphasis was placed on removing phytates and phytic acid by solubilizing proteins at a pH of 10.6 to 14 and a temperature of 10 to 5O 0 C to make the phytates and phytic acid insoluble, then separating them and finally acidifying the solution to a pH of about 4 to 5 to precipitate the soy proteins.
• soy proteins were solubilized at a pH less than 10, preferably 7 to 9, and ultrafiltration was used to separate the proteins as retentate, while passing carbohydrates as permeate.
• Electrodialysis apparatus are described in U.S. Patent Nos. 6,537,436, 6,482,305 and 6,402,917. None of these patents describe the use of electrodialysis treatment in the processing of soy materials.
• the present invention is directed to a process to remove compounds in soy materials which contribute color and flavor and which interfere with the use of soy in certain food products such as beverages, dairy analogs, and the like.
• Soy-derived materials can be treated using the process of the invention to recover substantially all of the proteins and reject the compounds which cause undesirable color and flavor.
• the process of the invention utilizes membrane electrodialysis to raise and lower pH and does not require the addition of base and acid for pH adjustment. Hence, acids and bases are not added to the soy materials, undesirable precipitates and salts are not formed, and there is no need to remove precipitates or salts from the resulting products.
• by controlling the pH within the range of about 9 to about 12 during the ultrafiltration process, deflavored soy materials having improved functional properties can be obtained.
• the product is suitable for many food products.
• the invention is a process for preparing an aqueous soy composition having a soy concentration of about 1 to about 20 percent, which is pH-adjusted using membrane electrodialysis to solubilize the protein content and to release the flavoring compounds. Then the composition is subjected to ultrafiltration, while maintaining pH control, using a membrane capable of retaining substantially all of the protein content of the soy while removing flavoring components as permeate. The pH of the resulting deflavored soy protein material may be adjusted using membrane electrodialysis. Alternatively, following the initial pH adjustment of the aqueous soy composition by electrodialysis, the composition is subjected to ultrafiltration, while allowing the pH to passively adjust with the diafiltration water.
• the deflavored soy materials prepared by the present methods are ideally suited for use in dairy and non-dairy beverages, smoothies, health drinks, confectionary type products, nutritional bars, cheeses, cheese analogs, dairy and non-dairy yogurts, meat and meat analog products, cereals, baked products, snacks, and the like.
• the invention is a method of deflavoring soy-derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, which method includes preparing an aqueous composition of the soy material containing flavoring compounds, adjusting the pH to the range of about 8 to about 12, preferably about 9 to about 12, and more preferably about 9 to about 11 using membrane electrodialysis to solubilize the protein content of the soy material and release the flavor components, and then passing the pH-adjusted composition adjacent to the filtration membrane having pores which provide a molecular weight cutoff up to 50,000 Daltons.
• soy-derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates
• the pH may be maintained in the range of about 8 to about 12, or allowed to passively adjust lower toward the pH of the diafiltration water, thus retaining substantially all of the protein content, while passing through the pores the flavor producing compounds.
• the invention includes adjusting the pH to the range of about 8 to about 12 using membrane electrodialysis to solubilize the protein content and releasing the flavor compounds, making it possible to separate such compounds by ultrafiltration.
• Membrane electrodialysis is conducted by contacting an aqueous composition of soy material with a bipolar selective membrane and a cationic monopolar membrane while applying an electrical field across the bipolar and monopolar membrane in an amount effective for providing an aqueous composition of soy material with a pH in the range of about 8 to about 12.
• the pH is also controlled within the range of about 8 to about 12 during the subsequent ultrafiltration process, or the pH allowed to passively adjust with the added diaflltration water, [00011]
• the invention is a method for defiavoring soy materials in a continuous process wherein an aqueous mixture of soy materials which has been pH-adjusted using membrane electrodialysis is passed adjacent an ultrafiltration membrane to separate the flavor components.
• the pH is maintained at about 8 to about 12 during the ultrafiltration by using membrane electrodialysis or by the addition of the appropriate amount of an appropriate pH-altering material (generally a base).
• the permeate containing flavor components and water is passed adjacent a reverse osmosis membrane to dewater the permeate and the separated water is recycled to join recycled retentate and fresh pH-adjusted soy materials. A portion of the retentate is continually removed and the deflavored soy materials recovered.
• the pH of the deflavored soy material may be reduced to a pH less than about 8 by contacting the deflavored soy material with a bipolar membrane and anionic monopolar membrane while applying an electrical field across the bipolar and anionic membranes in an amount effective for providing a deflavored soy protein material with a pH of less than about 8.
• the invention is a method for defiavoring soy materials in a batch or semi-continuous process wherein a pH-adjusted aqueous mixture of soy materials is passed adjacent an ultrafiltration membrane, the permeate is separated for recovery of the flavor components, and the retentate is recycled to join fresh pH-adjusted soy materials. Water is added periodically or continuously to replace the water lost to the permeate and to adjust the concentration of soy materials in the combined stream to a predetermined level.
• membrane electrodialysis can be used to adjust pH or a pH-altering material (e.g., a base) can be added to the recycled retentate or added water to control the pH to the desired range during the ultrafiltration process. The process is continued until all, or a significant portion, of the flavoring compounds have been removed.
• a pH-altering material e.g., a base
• the present invention provides a method for preparing deflavored soy protein material, said method comprising:
• the ultrafiltration membrane used in the method of the invention will have a molecular weight cutoff up to 50,000 Daltons, preferably 1,000 to 50,000, most preferably about
• FIG. 1 is a block diagram of a preferred embodiment of the invention.
• FIG. 2 is one example of a membrane electrodialysis system for increasing pH.
• FIG. 3 is another example of a membrane electrodialysis system for increasing pH.
• FIG. 4 is a block diagram of one process employing the invention.
• FIG. 5 is one example of a membrane electrodialysis system for decreasing pH.
• FIG. 6 is another example of a membrane electrodialysis system for decreasing pH.
• FIG. 7 is a graph of the intensity of flavor attributes in soy protein isolate (Supro).
• FIG 8 is a graph of the flavor attribute intensities of a deflavored soy protein
• FIG 9 is a graph comparing the flavor attribute intensities of deflavored soy protein (PRO-FAM 825) material using serial bipolar membrane electrodialysis alkalinization - ultrafiltration - bipolar membrane electroidialysis acidification, as compared to the control soy protein material.
• soy Derived Materials All types of soy materials are considered to be potential sources of soy for use in food products. Thus, soy materials which contain proteins are combined into an aqueous mixture, generally a slurry of soy solids. The protein content is needed for food products, but is believed to contain flavoring compounds that must be released in order that they can be separated. The separation of flavoring compounds is carried out in an aqueous mixture in which both the proteins and flavoring compounds are dissolved. The concentration of the soy materials in the aqueous mixture will be in the range of about 1 to about 20 percent. Generally, the concentration of soy materials after pH adjustment will change during the subsequent ultrafiltration step as water is removed with the permeate. The water will be replaced either periodically or continuously.
• the flavoring compounds which have relatively low molecular weight compared to the soy proteins are able to pass through the pores of the ultrafiltration membrane, while substantially all of the solubilized soy proteins are too large and are retained.
• the pH should be maintained within the just described range (i.e., about 8 to about 12, more preferably about 9 to about 12) for a sufficient period of time during the ultrafiltration/diafiltration process to allow as much of the flavoring compounds as possible to be removed. (However, sufficient flavoring compounds may be removed by allowing the pH to passively neutralize during ultrafiltration as a consequence of pH dilution by the added diafiltration water).
• Membrane electrodialysis is used to adjust the pH of aqueous soy materials.
• the use of membrane electrodialysis provides a method for adjusting pH without the addition of acid or base. As such, salts and precipitates that may form with the addition of acids and bases are not formed and their removal is not required.
• membrane electrodialysis may be conducted using a bipolar membrane and cationic membranes.
• the membranes are disposed between a cathode and anode and subjected to an electrical field.
• the membranes form separate compartments and materials flowing through those compartments may be collected separately.
• An example of an electrodialysis apparatus containing ion-selective membranes is BXJR6 (available from Eurodia Industrie, Wissous, France). Suitable membranes are available from Tokuyama (Japan).
• a bipolar membrane includes a cationic membrane and an anionic membrane joined together.
• an aqueous mixture of soy-derived material is contacted with the ion-selective membranes.
• Aqueous materials may be processed in a batch mode, semi-continuous mode, or continuously by flowing an aqueous solution over the ion- selective membranes.
• an electrical potential is applied across the anode and cathode for a time effective for providing composition with the desired pH and ion concentrations. Processing times in a batch mode and flow rates in a semi-continuous mode or continuous mode are a function of the number of ion- selective membranes that are used and the amount of electrical potential applied, and the concentration and volume of the soy aqueous composition.
• the resulting composition can be monitored and further processed until a desired pH and ion concentration is achieved.
• Alternative membrane configurations are provided in Figures 2 and 3. Certain variations in membrane configuration are expected to achieve the same results.
• the pH of the soy-derived materials may be adjusted to a pH range of about 8 to about 14 by contacting the aqueous solution with at least one, preferably a plurality of bipolar membranes that includes anionic or cationic membranes on both sides of the bipolar membrane.
• Materials from the compartments to the right of the bipolar membranes are collected for subsequent use.
• Materials collected from the compartments to the left of the bipolar membranes may be recirculated back through the membranes or circulated to a second membrane electrodialysis as many times as are needed to provide an aqueous solution having a pH of about 8 to about 14, preferably about 9 to about 12.
• Materials from the compartments to the right of the bipolar membranes may be recirculated back through the membranes.
• Materials from the compartments adjacent to the anode and cathode may be recirculated back through the membranes.
• the pH-adjusted aqueous solution may be treated to remove insoluble materials.
• the aqueous solution prior to pH adjustment by electrodialysis may be treated to remove insoluble materials.
• the insoluble material is removed by centrifugation.
• Commercial available continuous centrifugation units are ideally suited for this separation in a semi-batch or continuous type operation.
• the pH-adjusted aqueous is subjected to the removal technique (e.g., centrifugation) at least twice, before and after pH adjustment by membrane electrodialysis, in order facilitate or more complete removal of insoluble materials.
• Ultrafiltration is used to remove flavoring compounds from soy-derived materials.
• the pH of the soy-derived material should be maintained in the range of about 9 to about 12 during the ultrafiltration process.
• Ultrafiltration is intended to remove particles having a size between 10 to 1,000 Angstroms (0.001 to 0.1 ⁇ m), corresponding generally to particles having a molecular weight between 10,000 and 1,000,000, and that may also be affected by the shape of such high molecular weight particles.
• Soy proteins have molecular range between about 3,000 and 600,000.
• a membrane may be chosen which is capable of passing all of the soy proteins or only a selected portion, hi the present invention, the soy proteins are retained by the ultrafiltration membrane under the selected operating conditions, while the lower molecular weight flavoring compounds pass through the membrane and are separated, thus improving the color and flavor of the retained soy proteins and associated solids.
• a polymer ultrafiltration membrane may be defined as an anisotropic (non ⁇ uniform) layer.
• One face is a skin containing pores that determine the size of molecules that can pass through the membrane.
• Supporting the surface skin is a spongy structure that extends to the opposite face.
• Such membranes are commonly made by coagulation of polymers in an aqueous bath.
• Typical polymers that are used include polysulfones, cellulose esters, poly(vinyldenefluoride), poly (dimethylphenylene oxide), poly (acrylonitrile), which can be cast into membranes.
• the membranes are formed into hollow tubes that are assembled into bundles, through which the solution to be filtered is passed.
• flat membrane sheets and spiral designs may be used.
• the membrane In commercial practice, pressure is applied to facilitate movement of the lower molecular weight compounds through the membrane.
• the membrane must be able to withstand the pressures used, making it important that the spongy supporting structure be uniform to avoid breaking the surface skin and bypassing the membrane.
• other materials have been used to make ultrafiltration membranes, such as ceramics, sintered metals, and other inorganic materials.
• the present invention is not limited to any particular type of membrane or size selected filtration, and may include but not limited to ultrafiltration, nanofiltration, microfiltration, reverse osmosis, and dialysis. Ih general, the membrane must be able to pass the flavoring compounds, which are believed to have molecular weights lower than 1,000 Dalton.
• the membranes must be able to retain substantially all of the solubilized soy proteins.
• the membrane of the invention will have a molecular weight cutoff up to about 50,000 Daltons, preferably about 1,000 to 50,000 Daltons, more preferably 10,000 to 30,000 Daltons.
• Ultrafiltration may be carried out in a batch manner similar to the laboratory experiments reported in the Examples below in which the flavor compounds and water passed through the membrane and were removed by flowing water.
• the pH-adjusted aqueous mixture would be circulated continuously adjacent to an ultrafiltration membrane. Since water, caustic hydroxyl ions, and the flavoring compounds pass through the membrane as permeate and are discarded, additional diafiltration water will be added to maintain the desired concentration of soy materials, which will tend to lower the pH of the aqueous mixture. This water may be augmented by dewatering the permeate and recycling the recovered water to the feed stream.
• the pH of the aqueous material may be maintained in the pH range of 9 to 12 by adjusting the pH of the aqueous material using membrane electrodialysis.
• a pH-modifying material e.g., base
• a process for deflavoring soy materials by ultrafiltration may be operated in various ways.
• the pH during the ultrafiltration/diafiltration process is maintained in the range of about 8 to about 12, and preferably in the range of about 9.5 to about 10.5. Two methods will be described, continuous processing and batch (including semi-continuous operation) processing.
• a continuous process is generally shown in FIG. 4.
• an aqueous mixture of soy materials is pH adjusted to solubilize soy proteins and release flavor compounds and then passed adjacent an ultrafiltration membrane that permits the lower molecular weight flavoring materials to pass through, its pores along with water (the permeate), leaving the higher molecular weight soy materials (the retentate) to be recirculated.
• a portion of the retentate will be withdrawn as deflavored product, from which the soy materials can be recovered as needed for the ultimate end use.
• the process of FIG. 4 includes additional processing of the permeate to recover a portion of the water using a reverse osmosis membrane for recycling to join the retentate and fresh soy materials.
• the advantage of such a step is in reducing the amount of fresh water that must be added to the process and removed in concentrating the permeate.
• the pH of the soy-derived materials can be kept within the desired range by continuous electrodialysis, or appropriate addition of a base to the recycled or fresh water added to the process or by direct addition of base as desired.
• a batch of soy material is placed in a vessel, pH adjusted, and fed to an ultrafiltration membrane.
• the permeate is separated and the retentate is returned to the vessel.
• the soy material is depleted in the lower molecular weight flavoring compounds and water and becomes more concentrated in the desirable soy proteins.
• diafiltration water is added to the retentate to dilute it and provide a carrier for the flavoring compounds that are passed through the membrane.
• the diafiltration water is added continuously at the rate it is being removed in the permeate.
• a batch or semi- continuous process may also include the concentration of the permeate, with recycle of separated water in a similar manner as that shown in FIG. 4.
• the pH during the ultrafiltration/diafiltration process is maintained in the range of about 8 to about 12, and preferably in the range of about 9.5 to about 10.5.
• the ultrafiltration membrane will be operated with a pressure differential across the membrane that assists migration of the flavoring compounds, water and other materials that are capable of passing through the pores of the membrane, while not exceeding the physical strength of the membrane.
• Typical average pressure for such membranes are about 50 psi (345 kPa).
• the trans-membrane pressure (in versus out) will be about 15 psi (103 kPa).
• these pressures could be varied based on the membrane's specifications and other operational concerns.
• the flow rate of the feed stream will provide sufficient residence time for significant permeate removal, but also will be high enough to provide turbulence so that the access of the feed stream to the membrane pores will not be hindered by solid deposits on the membrane walls.
• suitable operating parameters will be determined by the manufacturer's specification of the membrane used, and by experience with the materials being separated.
• the pH of soy protein materials is adjusted to a pH range of less than about 9, preferably about 6 to about 8, by contacting the soy material with at least one, preferably a plurality of bipolar membranes that includes cationic or anionic membranes on both sides of the bipolar membrane. Materials from the compartments to the left of the bipolar membranes are collected for subsequent use. Materials collected from the compartments to the right of the bipolar membranes may be recirculated back through the membranes or circulated to a second membrane electrodialysis as many times as needed.
• Aqueous soy-materials from the compartments to the left of the bipolar membranes may also be recirculated back through the membranes to neutralize the aqueous soy- solution to a pH of less than about 9, preferably 6 to about 8.
• Materials from the compartments adjacent to the anode and cathode may be recirculated back through the membranes.
• Deflavored Soy Protein Products The deflavored soy materials prepared by the present methods are ideally suited for use in dairy and non-dairy beverages, smoothies, health drinks, cheeses, cheese analogs, dairy and non-dairy yogurts, meat and meat analog products, cereals, baked products, snacks, and the like.
• the deflavored soy protein solution may be used directly or it may be converted to a solid form if desired. Any conventional technique for removing water can be used. Generally, spray or freeze-drying techniques are preferred. [00051]
• the following examples illustrate methods for carrying out the invention and should be understood to be illustrative of, but not limiting upon, the scope of the invention that is defined in the appended claims.
• Electrodialysis- alkalinization of the process stream proceeded for about 4 hours at about 61 volts, until the pH was about 10.3. This resulted in a net energy transfer of about 3400 joules.
• the alkalinized soy solution was transferred to dialysis tubing (Spectrum Inc.) having a 3500 molecular weight cutoff, to effect ultrafiltration.
• the alkalinized soy solution sample was dialyzed at 2° C against five changes of 4.5 gallons of water over four days. During dialysis, the pH of the alkalinized soy solution passively decreased to about pH 7.0.
• composition remaining in the dialysis tubing was transferred to a lyophilization flask, frozen to -50° C, and was freeze-dried at -50° C under a vacuum of about 50 microns of mercury.
• the freeze-dried powder was evaluated for aroma and taste.
• control protein (Supro 710) solution flavor profile is shown in Figure 7, and results presented on a 0-15 intensity scale.
• the control protein solution is characterized by strong cardboard flavor attribute.
• Sensory evaluations were made with the treated composition in the above example, and a control sample that was subjected to ultrafiltration similarly to the treated sample (dialyzed control).
• a trained sensory panel evaluated samples using descriptive analysis, and panelists were presented samples in a blind and randomized order as 5% (w/w) protein solutions in water. Results are presented as a difference relative to the control on a -5 to +5 magnitude of difference scale.
• Statistical analysis allowed for comparison of the control, dialyzed control, and treated sample across attributes. Statistical differences are shown at the 95% confidence level unless otherwise noted.
• Control values are based on an absolute 0-15 point scale. 2 Values are differences relative to control values on a -5 to + 5 magnitude of difference scale. * Significance at the 95% confidence level. ** Significance at the 85% confidence level
• Electrodialysis-alkalinization of soy solution 1 with an initial pH of about 7.3, proceeded for about 15 minutes at between 31-60 volts for about 15 minutes, until the pH of the process stream was about 10.1. The net energy transfer was about 5050 joules.
• Alkalinized soy solution 1 and 2 were cooled to about 4 degrees C and combined, the resulting mixture having a pH about 10.3.
• the alkalinized soy solution mixture was subjected to ultrafiltration (UFP-30-C-55 membrane, A/G Technologies) having a 30,000 nominal molecular weight cutoff. Water permeate in which off flavors and color were dissolved was removed from the alkalinized soy solution mixture rententate. For approximately every 16 pounds of permeate lost, 16 pounds of fresh dialfiltration water was added to dilute the concentrated retentate. This was repeated 43 times, allowing the pH to passively drop from about pH 10.3 to about pH 7.5. The ultrafiltered protein solution was collected, freeze-dried, and sensory evaluation performed.
• UPF-30-C-55 membrane A/G Technologies
• Figure 8 shows a sensory test comparison of the control (Supro 675) and soy protein sample treated as described in Example 2.
• the treated soy solution was weaker in multiple attributes, being significantly less intense in the grain, earthy, salt, and bitter attributes, and directionally (85% confidence level) less intense in the green attribute.
• the treated sample was more intense in the cardboard attribute. It is clear from the results that the treated soy protein solution had been rendered more neutral in flavor by removal of flavor components.
• Cation membranes (CMB) and bipolar membranes (BP-I) were from Tokuyama.
• the acid stream consisted of 8 liters of 0.1 M NaCl, 0.2 M NaH 2 PO 4 .
• the electrode rinse stream was 8 liters of 0.5M Na 2 SO, 0.2M Na 2 HPO 4 .
• Electrodialysis-alkalinization of the soy solution proceeded for about 40 minutes, at 50 volts, until the pH of the process stream was about 10.3. Net energy transfer was about 4711 joules.
• the alkalinized soy solution mixture was diluted 1:1 with cold water, and subjected to ultrafiltration (UFP-30-C-55 membrane, A/G Technologies, 30,000 nominal molecular weight cutoff). Water permeate in which off flavors and color were dissolved was removed from the alkalinized soy solution mixture rententate. Each time one half the weight of the soy protein solution was removed as permeate, an equal amount of cold water was added to dilute the retentate. This was repeated six times during ultrafiltration.
• the temperature of the soy solution retentate was maintained at about 16 0 C.
• the ultrafiltered soy protein solution retentate was collected, and subjected to bipolar membrane electrodialysis using a cation monopolar-bipolar-cation monopolar membrane stack configuration as described in Figure 5.
• the base stream consisted of the former acid stream, i.e., 8 liters of 0.1 M NaCl, 0.2 M NaH 2 PO 4 .
• the electrode rinse stream was 8 liters of 0.5M Na 2 SO, 0.2M Na 2 HPO 4 .
• Electrodialysis-acidification of the soy solution proceeded for about 45 minutes, at 50 volts, until the pH of the process stream was about 7.6. Net energy transfer was about 1051 joules.
• the process stream was collected, fireeze-dried, and sensory evaluation performed.
• a trained sensory panel evaluated samples using descriptive analysis, and panelists were presented samples in a blind and randomized order as 5% (w/w) protein solutions in water. Samples were statistically analyzed using ANOVA, which compared control and deflavored soy samples for each sensory attribute. Statistical differences are shown at the 95% confidence level unless otherwise noted.
• the control PRO-FAM 825 soy sample had high green, cardboard, grainy, nutty/earthy, bitter, and astringent flavors (Figure 9).
• the deflavored soy sample was less intense in all sensory attributes, except for nutty/earthy. The increase in nutty/earthy flavor was likely due to the absence of the other flavors attributes.
• the deflavored soy sample was less intense in overall flavor compared to the control soy sample.

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